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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Archive for October, 2014

Baked Italian Steak With Gourmet Extra Virgin Olive Oil

Wednesday, October 08th, 2014

Here is one of many best voted Gourmet Italian Recipes

• One tablespoon Gourmet Extra Virgin Olive Oil
• Three pounds bottom round steak cut
• One eight ounce can tomato sauce
• One half cup beef broth
• One half cup chopped onions
• One half teaspoon black pepper
• One half teaspoon rosemary
• Two garlic cloves
• Two tablespoons minced parsley
• Two teaspoons salt

Chop the garlic cloves into small chunks. Cut some of the fat off of the steak as you wish. Put the olive oil in a saucepan, and then place the garlic, onions, and then the steak and cook the steak until browned on one side. Add the parsley, tomato sauce, beef broth, and then pepper and salt, and place the uncooked side up and then cover before placing in the oven. Bake at 350 degrees for one hour or less so that the steak will be tender. Serves seven.

 

Italian Home Style Pizza Cooking With Extra Virgin Olive Oil

Monday, October 06th, 2014

• Four cups peeled diced tomatoes or canned drained tomatoes
• Four tablespoons butter
• One and one half cups flour
• One egg
• One half cup extra virgin olive oil
• One half envelope yeast
• One half pound mozzarella cheese
• One half teaspoon black pepper
• One teaspoon oregano
• One third cup lukewarm water
• Two cans anchovy fillets
• Two teaspoons salt

Thinly slice the cheese and then beat the eggs. In a bowl, add water and pour in the yeast. Add the flour and then one teaspoon of salt. Add the butter, and then the eggs. Mix well together with the yeast and then stir until soft dough. Add more water depending on how firm you want the dough. Knead until smooth in a bowl coated with olive oil. Cover with a paper towel and keep warm for two hours so that the dough will rise. Pound the dough flat into a circle and roll out. Add the olive oil to the dough, then the tomatoes, and season to taste. Add the oregano and then place in the oven, set at 400 degrees for twenty minutes. Remove, add the mozzarella cheese all over, and return to the oven for another five minutes. Slice into even slices and serve warm. Serves five to seven.

Italian Baked Trout With Extra Virgin Olive Oil And Aceto Balsamico

Friday, October 03rd, 2014

• Four trout of your choice, any type, any size
• One bay leaf
• One carrot
• One cup flour
• One half cup Aceto Balsamico Modena Balsamic Vinegar
• One half cup Masserie Extra Virgin Olive Oil
• One half teaspoon freshly ground black pepper
• One quarter cup dry bread crumbs
• One quarter teaspoon marjoram
• One stalk celery
• Three sprigs parsley
• Three tablespoons butter
• Two cloves garlic
• Two teaspoons salt

Slice the carrot into quarters. Wash and dry the trout. Slice off the heads and tails. Wash and dry again. Combine the flour, pepper, and salt together and dip each fish in it. Pour the olive oil in the pan and place in the pan and brown each side. Remove the fish and empty the pan. Add in the carrots, garlic, marjoram, celery, bay leaves, and balsamic vinegar. After adding the rest of the parsley, cook all together for fifteen minutes and then strain. In a baking pan large enough to fit the fish, pour the strained juice into the pan and place all the fish in the dish over it. Spread the bread crumbs over it, sprinkle the remaining olive oil over it and add the butter. Place in a 400 degree oven for ten minutes. Ready to serve at any time to four.

Modena Aceto Balsamico Balsamic Vinegar On Desserts

Thursday, October 02nd, 2014

Modena Aceto Balsamico Balsamic Vinegar

Aceto Balsamico From Modena Has Been The Best Balsamic Vinegar For Centuries

Modena Balsamic Vinegar is great on desserts and pastries as a topping. Ice cream, cakes, and other novelties can also be well flavored with Italian Aceto Balsamico balsamic vinegar. Cake and pastry making, as we know it, began with the Italians. The gastronomic arts developed at the same time that the city state of Venice was at its peak of power. Venetians were rich, the richest group of people in all of Europe, and they turned their minds to fine foods and wines. Banquets held in l8th-century Venice were remarkable affairs that went on for hours, occasionally even for days. The marriage of the children of two prosperous families of Venice was an occasion that brought forth displays of the greatest skills of the cooks and chefs of the city.

Modena Balsamic Aceto Balsamico Brought Kitchen Specialty Chefs Into Existence

It was during this period, for the first time, that specialists in the kitchen arts first appeared. The first meat chefs, the first cake makers came into being at that time, for so involved had the culinary art of Italy become, that only specialists could hope to create the complicated creations which Venetians expected. Cake making is still regarded in Italy as a fine art, calling for the utmost devotion by its practitioners. Any person, man or woman, with a light hand in pastry-making is highly regarded by his neighbors.

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